COMMUNITY HOUSE MIDDLE SCHOOL LR

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed some items hot holding below 135F at line and in hot box. Refer to temperature chart. -CDI- PIC reheated items to above 135F. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest on top of dish machine. -CDI- PIC removed. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wiping cloths stored in quaternary sanitizer solution below 200ppm. -CDI- PIC replenished concentration to 400ppm. -0-

5-205.15 Maintain a plumbing system in good repair. Observed handsink with “do not use” sign. Per PIC, maintenance order had been placed. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer for high temp dish machine not turning on. PIC did not have the proper battery to replace. 10 DAY VERIFICATION REQUIRED

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) case of counter tops stored directly on the floor in the dry storage area. CDI - PIC placed case on proper shelf.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed new dumpster dropped off by company missing door. PIC has already contacted company and sent an email to have this replaced ASAP.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed string cheese not held on temperature, was 48F, or on the TPHC board. PIC said it is discarded at end of meal. All TCS foods must be either held 41F or below or on TPHC. CDI-cheese discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed new red dumpster without a drain plug. Drain plug needed

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed case of unwashed tomatoes stored above prewashed lettuce. CDI-tomatoes moved to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing watch. Remove jewelry before food handling

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with weak sanitizer. Check strength with test strip

4-502.11(A) Maintain utensils in good repair. Observed cracked ice scoop. Needs replacing.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed both trash dumpsters with large holes rusted through and seeping onto the ground. Both need replacing.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed spent sticky traps for insects throughout kitchen. Observed that traps have no remaining space for adequate trapping of further insects. No pests, alive or dead, were observed near food or food preparation. Facility has routine pest control, but EHS recommends increased frequency of trap removal.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth being hung on the side of the sanitizer bucket. EHS advised PIC that wet wiping clothes need to be fully submerged in the sanitizing solution. CDI- Wet wiping cloth was placed fully in the sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed broken handle on cold holding box in the middle of line. Observed leaking from the middle line cold holding box, the right line cold holding box, and the line 2 milk box. EHS observed that units were maintaining temperatures of 41F or below. Repair as soon as possible.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed <100PPM Quat in sanitize basin of 3 comp sink. CDI- PIC refills basin with proper Quat concentration and will add note at sink reminding staff to regularly change and test sanitizer strength. (-1.5)

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several spent sticky pad traps beneath shelves sin dry storage filled with dead cockroaches and no remaining space for adequate trapping of further insects. No pests, alive or dead, were observed near food or food preparation. Facility has routine pest control, but EHS recommends increased frequency of trap removal. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese sticks and yogurts in RICs during defrost cycle above 41F. CDI- PIC moves items to WIC for rapid cooling and monitors RIC’S through end of defrost cycle for return to normal ambient temperature of <41F. EHS advises the PIC to be aware of defrost cycle times and keep TCS foods in alternate cold holding equipment during such cycles. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several dead roaches in back area and 2 live German cockroaches in employee restroom. No evidence of pests near food prep or storage observed. Increased frequency of pest control visits are recommended. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of quat sanitizer at 25-50ppm. CDI- employee remakes solution at proper concentration of 200ppm. -0 4-602.11(E) Clean the equipment and utensils used with non TCS foods as required to avoid contamination. Observed black build inside chute of ice machine. Repeat -1.5 For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards stored as clean with black stains and deep scores. CDI- PIC disposes of cutting boards.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed metal shelving in chemical storage with substantial corrosion.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black debris at ice chute.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salsa cups, shredded bag of mozzerella, queso, ground beef, black beans, corn, and wings from previous lunch service that was not dated. CDI items dated. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed yogurt bags that were pulled for lunch service and no time stamp added to the TILT board. CDI time stamp added.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter debris around dumpster area that needs to be picked up.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Front left handwashing sink out of paper towels. CDI-PIC replaced paper towels.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chopped lettuce without date mark in walk-in cooler. PIC stated that this was previously used for burgers during lunch. CDI- Employee date marked food with appropriate prep date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in QAC sanitizer buckets below 200ppm (around 50 ppm). EHS verified that sanitizer mixed in 3 compartment sink is 200ppm. Concentration diluted possibly due to quantity of wiping cloths in bucket. CDI-Employee refilled sanitizer buckets.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT. Observed yogurt bags in cold case (on TPHC) but start time was not written down on whiteboard. CDI - Item was labeled with start time.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets with sanitizer concentrations below 200ppm. CDI - Sanitizer buckets were emptied out and refilled with new sanitizer.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF - Observed staff washing equipment but did not turn booster heater on. DishTemp measured 141 degrees F final rinse while staff processing equipment. CDI, booster heater turned on by PIC and hot water provided at required temperature and observed unit working properly as measured by DishTemp dish simulator. Ensure booster heater is on to provide required hot water temperature to sanitize equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed several pans of potatoe wedges hot held below 135 degrees F. See temperature observations above. CDI, potaotes placed in oven to continue reheating.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed staff did not put accurate start time on TPHC board and mistakenly put an hour later then when they put items out as communicated by staff. CDI, correct time adjusted on board.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Persons unnecessary to the food establishment operation are not allowed in the food preparation area. Observed non food service school staff member walking in kitchen. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed grapes stored over ready to eat food in walk in cooler. CDI, food relocated for proper storage. Observed 1 container of chicken uncovered / unprotected in walk in cooler. CDI to ensure chicken covered and protected.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed quinoa and several salads not date marked in reach in prep refrigerator. CDI, salads and quinoa voluntarily discarded by PIC.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed several plastic lids that had been sent through the dish machine with tape still on them. PIC stated that since this occurred, no one has been able to remove the residue left behind. CDI: Lids were discarded and set to be replaced.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster missing a lid completely and another with a damaged lid. REPEAT. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plugs on two dumpsters. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue built up around the edge of ice chute in main ice machine. Ensure that all parts of ice machine are cleaned regularly.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing on coardboard dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed 3 lids and one pitcher stored as clean with sticker residue on them. CDI by removal for recleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damage to the lids of two of the dumpsters for the facility and open doors on several.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - -Repeat - Observed three chef style salads (55-57F) placed in reach in grab and go tightly covered. Salads must be properly cooled down prior to being served. CDI- Product placed in walk in cooler.

3-307.11 Miscellaneous Sources of Contamination - C - 0pts - Observed employee foods stored over foods for the establishment. Ensure that employee food is stored below food for establishment.

| 3-304.12 In-Use Utensils, Between-Use Storage - C - 0pts - Observed scoop stored in a container of cold water. Ensure that in-use utensils are stored in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed salads tightly covered. To ensure properly cooling leave uncover or partially cover to allow for removal of heat. Some salads are being placed open in walk in cooler others are not. CDI - Lids cracked to allow for removal of heat.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - 0pts - -Observed one sanitizer bucket on the floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on the can opener blade. CDI- Removed and placed in the dish washing area for proper washing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build-up on the hood vents. Clean regularly.

Clean ceilings near HVAC vents and where needed. Clean floors near drains (under ice machine/prep sinks).

5-501.115 Maintaining Refuse Areas and Enclosures - C: Clean around outside dumpster. Observed paper/trash.

6-201.11 Floors, Walls and Ceilings-Cleanability -C: Clean ceiling near dish machine. 6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace missing ceiling tile near dish machine. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Observed ice build up in freezer. Remove.

General Comment 5-204.11(A) Pf - Handwashing sinks shall be located for convenient use by employees in food preparation, food dispensing, and warewashing areas. Handwashing sink has been removed from dish area; next closest sink is not convenient to the dish room for washing in between soiled and clean dishes. VR - School must contact senior envicronmental specialist Jessica Perry at (704) 617-3035 or Jessica.Perry@mecklenburgcountync.gov to discuss reintallation of handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meatballs in hot holding unit at 126F - 130F. CDI - Reheated to 165F+.

General Comment 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Date recorded on TPHC board was yesterday's date; recorded times and temperatures appeared correct. CDI - Staff recognized and corrected without being told.

General Comment - Observed a feww metal pans inverted and stored on a low shelf with crumbs and debris around lip of pans. Clean.

5-202.12 - A self closing faucet shall run at least 15 seconds without need to reactivate. Faucet in employee restroom runs for 4 seconds before closing and one other in the kitchen runs for 10 seconds before closing. Adjust faucets to run longer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P•. Observed steamed broccoli on the line at 110F. CDI - reheated in the steamer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed one cooler was holding foods such as salads not yet on Time at 60F. CDI - repair man on site.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Properly cool salads before tightly closing containers. Observed salads over 45F and closed. These salads were in refrigeration and were due to be kept. CDI

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Keep all food securely bagged, wrapped, or containerized. Observed open cornmeal that was not open. CDI.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Keep hot food 135F or greater. Observed 3 pans of chicken nuggets at 110F - 130F. CDI - reheated.

3-602.11 Food Labels - PF. Packaged food available for customer self service such as salads, fruit cups, etc must be labeled per the code. CMS child nutrition is currently working on this issue. CDI.

3-304.14 Wiping Cloths, Use Limitation - C. Keep sanitizer buckets off of the floor. Observed sanitizer buckets on the floor on the front line.

2-103.11 (A)-(L)Person-In-Charge-Duties. Persons unnecessary to the food establishment are not allowed in the food preparation area. Observed personnel not working in food prep area fill up their water bottle. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. All food contact surfaces shall be cleaned to sight and touch. Observed a can opener and mixers in the kitchen that were visibly soiled. CDI moved soiled dishes for rewash.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. All PHF and RTE foods shall be cold held at 45F-41F, or 41F or below. Observed cheese, from the day before, in fridge at 52F. CDI by discarding.

4-901.11 Equipment and Utensils, Air-Drying Required. After sanitizing, equipment and utensils shall be air dried. Observed large bins on drying rack, in front of dish machines, and serving trays that were wet stacked.

4-602.13 Nonfood Contact Surfaces. All non food contact surfaces shallbe cleaned at a frequency to preclude accumulation of soil residues. Observed stored serving trays that were soiled with food debris.